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UNE-EN 203-2-7:2014

Current
Current

The latest, up-to-date edition.

Gas heated catering equipment - Part 2-7: Specific requirements - Salamanders and rotisseries
Available format(s)

Hardcopy , PDF

Language(s)

Spanish, Castilian, English

Published date

06-18-2014

Foreword
1 Scope
2 Normative references
5.3.1.101 Food spillage
5.3.2 Stability and mechanical safety
5.3.101 Fire safety - Risk of burns
5.3.102 Draining
5.3.103 Hygiene
6.3.2.1 Protection against risk of fire
6.3.2.2 Protection against risk of burns
6.10 Rational use of energy
7.4.2.2 Protection against risk of fire
7.4.2.2.101 Temperature of the receptacle for cooking
            juices and fats
7.5.1.1 Thermoelectric flame cut-off device
7.6.2.1.101 General test conditions
7.8.1 Stability and mechanical safety
9.3.2 Instructions for use and maintenance
Annex ZA (informative) Relationship between this European
         Standard and the Essential Requirements of EU
         Directive 90/396/EEC

Specifies requirements for the construction and operating characteristics relating to the safety, rational use of energy and marking, of salamanders and rotisseries.

Committee
CTN 60
DevelopmentNote
Supersedes UNE EN 203-2. (01/2009)
DocumentType
Standard
Pages
12
PublisherName
Asociacion Espanola de Normalizacion
Status
Current
Supersedes

ISO 7010:2011 Graphical symbols Safety colours and safety signs Registered safety signs
EN 203-1:2014/AC:2016 GAS HEATED CATERING EQUIPMENT - PART 1: GENERAL SAFETY RULES
EN ISO 7010 : 2012 AMD 7 2017 GRAPHICAL SYMBOLS - SAFETY COLOURS AND SAFETY SIGNS - REGISTERED SAFETY SIGNS (ISO 7010:2011/AMD 7:2016)

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